Ingredients

8 oz suet crust

a few mixed herbs

Meat from the breasts of 3 pigeons

stock

¼ - ½ lb stewing steak

1 tablespoon of red wine (optional)

Sliced onion

seasoned flour

Method
(serves 4)


Grease a pudding basin and line it with three-quarters of the pastry.

Cut the pigeons and steak into neat pieces and coat in seasoned flour.

Fill the basin with the meat, onion, herbs, 2 to 3 tablespoons of stock, and the wine.

Use the remaining pastry as a lid.

Cover with cooking foil, or a cloth, and steam for at least 4 hours.

When the pudding is cooked and opened add extra stock.